Got half a beef recently, wanting to cook it this weekend but haven’t before. Currently frozen, looked up some recipes but figured I’d ask anyways as there was lots of different ways and I wasn’t sure what’s best lol. Thanks!
by HydesStash
5 Comments
Equivalent-Chip-6310
Low and slow bro
Valerim
Who the hell trussed that thing?
If I were you, I would let it thaw fully, pat dry, then season the outside generously with salt, pepper, chopped herbs, and minced garlic.
Then, try to get a sear on the outside – hot cast iron pan, til its brown and crusty.
After you’ve seared as much of it as you can, put it in a roasting pan (preferably one with a rack that will keep the roast from laying directly on the pan)
Roast at 300 degrees until your probe thermometer reads 135-140ish in the thickest part of the roast. Probably gonna be at least 1.5 hrs.
Pull it out, and let it rest at room temperature for a good 10 minutes. Peel off the twine, slice, and enjoy.
410to904
Low and slow
Terrible-Handle
Is that a rib roast that is short, a “short rib” roast, or a boneless short rib roast (Chuck).
If it’s the latter two, season, sear, and braise, if it’s the former, season, cook on about 250 till 125 internal. Put in the fridge until the internal temp starts to drop, then put in a 500 degree oven on convection roast or sear off in a pan if possible
5 Comments
Low and slow bro
Who the hell trussed that thing?
If I were you, I would let it thaw fully, pat dry, then season the outside generously with salt, pepper, chopped herbs, and minced garlic.
Then, try to get a sear on the outside – hot cast iron pan, til its brown and crusty.
After you’ve seared as much of it as you can, put it in a roasting pan (preferably one with a rack that will keep the roast from laying directly on the pan)
Roast at 300 degrees until your probe thermometer reads 135-140ish in the thickest part of the roast. Probably gonna be at least 1.5 hrs.
Pull it out, and let it rest at room temperature for a good 10 minutes. Peel off the twine, slice, and enjoy.
Low and slow
Is that a rib roast that is short, a “short rib” roast, or a boneless short rib roast (Chuck).
If it’s the latter two, season, sear, and braise, if it’s the former, season, cook on about 250 till 125 internal. Put in the fridge until the internal temp starts to drop, then put in a 500 degree oven on convection roast or sear off in a pan if possible
Don’t forget to remove the silver skin.